Green Bell Peppers stuffed with Tomato Lentil Couscous Recipe - Allrecipes.com
Green Bell Peppers stuffed with Tomato Lentil Couscous Recipe
  • READY IN 45 mins

Green Bell Peppers stuffed with Tomato Lentil Couscous

Recipe by  

"This is a very beefy recipe for stuffed peppers, so be forewarned! We like to cut the peppers lengthwise, making shallow boats out of them instead of cups. Either way works well for this recipe."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
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  • PREP

    25 mins
  • COOK

    20 mins
  • READY IN

    45 mins

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Cut peppers in half, place them in a 9x13 inch baking dish, and set aside. In a large skillet over medium heat, saute the ground beef for 5 minutes. Add 1 1/2 cups chopped onion, chopped green bell pepper, and garlic. Reduce heat to low, add tomato sauce, and let simmer while preparing the couscous.
  3. Prepare couscous according to package directions, but add the remaining onion to the water before adding the couscous. When couscous is done, combine it with the sauce. Fill bell peppers with the mixture. Top each with shredded cheese.
  4. Bake at 375 degrees F (190 degrees C) for 20 minutes, or until cheese is bubbly and slightly brown on top.
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Reviews More Reviews

Most Helpful Positive Review
Sep 30, 2006

VERY GOOD!!! the only thing is, I asked 5 people at the grocery store what "Lentil Couscous mix" was, and believe it or not, NOT one of them knew?? so I bought a lentil rice mix instead, which worked just as well and was fantastic!

 
Most Helpful Critical Review
Jan 18, 2006

A tasty stuffed pepper recipe! Using couscous is an outstanding idea! Maybe I should not rate it, because I changed the recipe to create more "user friendly" Nutritional Values, for my family's health requirements.

 
May 18, 2003

Just to be a bit more clear, the top five green peppers are not chopped, they are halved, gutted and cleaned. The two jars of spaghetti sauce are: 28oz is Ragu green pepper and mushroom sauce, and the 16oz is Hunt's Special Ready sauce. I save about a quarter of the sauce without the cous cous and spoon it around the peppers. Like I said, its a very meaty meal! ;)

 
May 24, 2005

I love these peppers. I made a some of changes: 1) used about 12 oz of cheese--half I mixed into the stuffing, and other half was sprinkled on top; 2) could not find tomato lentil couscous, so I used the parmesan/garlic/olive oil couscous I had on hand; 3) Instead of 2 jars spaghetti sauce I used 1 jar sauce, and 2 cans stewed tomatoes; 3) Used 1 pound ground round and 1 pound hot italian sausage; 4) Used green, red, orange and yellow bell peppers; 5) Since filling looked very soupy, I sprinkled Italian breadcrumbs over filling, just before sprinkling with cheese (hoping breadcrumbs would absorb some liquid) This was very good the first night (but I was not bowled over--would have rated this a 3 star recipe). However, after sitting in the fridge overnight, the flavors melded, texture firmed up (filling was not as soupy as it was the first night)--these peppers were absolutely fantastic as left-overs. My suggestion is to make these 1 day ahead of time so flavors/texture develop. Next time I may add some sun-dried tomatoes and mushrooms--and lentils! Thanks--you've made a stuffed pepper lover out of me. :)

 
Jul 26, 2008

These are delicious! I would like to suggest that to make the peppers a little less crunchy, I parboil the peppers first in boiling water to cover for 4 min. Instead of pasta sauce I used regular tomato sauce and/or a canned petite diced tomatoes.

 
Jan 04, 2006

Very Good, peppers could have been cooked longer. I suggest cooking the peppers to the tenderness you like and then adding the cheese the last few mins in the oven. I had to take my peppers out sooner than I would have liked so the cheese would not burn.

 
Jul 19, 2007

So delicious. I made one change: I used 1.5 lbs of spicy Italian sausage instead of the ground beef. I also waited until the pepper tenderness was to my liking before adding the cheese in the oven.

 
Apr 06, 2007

I ate it all.

 

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Nutrition

  • Calories
  • 831 kcal
  • 42%
  • Carbohydrates
  • 42.3 g
  • 14%
  • Cholesterol
  • 170 mg
  • 57%
  • Fat
  • 55.5 g
  • 85%
  • Fiber
  • 6.4 g
  • 26%
  • Protein
  • 41.7 g
  • 83%
  • Sodium
  • 985 mg
  • 39%

* Percent Daily Values are based on a 2,000 calorie diet.

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